curls

@gfweb the students and faculty were welcoming and very helpful. The facility and equipment were great. The food was an odd disconnect, not quite sure why that was the case.

Thank you for teaching me how to work with hard candy; I had so much fun! Hope to see you at next year’s workshop.

Ah Kerry, it was only the hint of a suggestion. I didn’t mean to send you down a rabbit hole. But I am happy the Vaquform is here and we get to try it out. Very cool machine that will help artisans in many fields!

Today’s lunch, made by the college culinary program.

Group dinner at the Chocolate Pig. I took a few photos and Kerry got all the rest. Halibut One of the two dessert options, not listed on the menu — cake, honey cream cheese, strawberry jam, strawberry sauce, and some chocolate covered bacon.

Caramel popcorn And some of that caramel popcorn went on and became panned caramel popcorn!

More thermoforming fun — items & then the thermoformed result.

Didn’t get too many photos of tonight’s gathering and chocolate selection but will share what I have. Hopefully some other people got better photos. Our gathering tonight was in the bar at Bulrush and it was fun seeing Rob’s customers go home with chocolates and caramel popcorn from our buffet. The paint drip wall that beautiful table in the lounge and some of the ingredients in my cocktail, which was a negroni riff and quite tasty

A few of us had dinner at Pappy’s BBQ before going to Bulrush for the chocolate show & tell. Some photos from that meal...

Almond croissant from Nathaniel Reid bakery. Will have to get there earlier in the day to see all their offerings. Especially the kouign amann.

Fingers crossed for your luggage jbates.

At National airport waiting to board the airplane. Had a bit of lunch at the airport, quite acceptable for airport food. Looking forward to tonight’s dinner at Bulrush. Hoping all goes well and I see everyone in St. Louis tonight!

I should have realized that you would bring the thermoformer and gone to a maker lab and put a few things together... maybe next year. Will see what I have lying around instead for this year's thermoforming adventure!

As mentioned earlier, some photos of the Mother's Day meal. Not pictured are the bread and salad. Also, looking at Kim Shook's earlier photos, I realize that it would have been nice if I had caputured some dining room shots with everything arranged and served. Hopefully I'll remember next time. Everyone apperared to enjoy the meal and I can highly recommend the KAF berry blitz torte. chicken pot pie with phyllo crust berry blitz torte, recipe from King Arthur Flour

Reviving this older thread to ask what are your Mother's Day cooking plans this year? I will be hosting my mom and mother-in-law this year for dinner, along with a few guests. The planned menu is: chicken pot pie with a phyllo dough top crust, salad (salad greens, tomoatoes, cucumber, peppers, avocado), store-bought loaf of bread, and KAF berry blitz torte. I have experience making (or buying) everything except for the torte. Have been looking for an occasion to make the torte and finally have enough time and people to bake it! Will try to take some photos and post them after the event.

@Pastrypastmidnight congrats on all your sales! Feel free to try some new / experimental stuff and bring it for Friday... I might also suggest that you bring those spumoni macaron. 🙂

From the pictures Rob posted towards the beginning of this topic, it looks like there is a lot of equipement that we can use at the culinary school. But like someone else mentioned, if you have room, bring the items that you like to work with: recipes, thermometer, scrapers, moulds. If you don't want to bring anything with you, there should be plenty there and this group will figure out a way to make it all work out. Things that have been at past workshops for everyone to use: dark, milk, and white chocolate cream glucose syrup sugar cocoa butter colored cocoa butters transfer sheets herbs spices salt nuts fruit purees gelatin ingredients for making pate de fruit and usually much, much, more than I mentioned If you look at some of the past workshop reports, you might get a better feel for it. Here are some links (we took a lot more photos at the earlier workshops): https://forums.egullet.org/topic/156688-report-egullet-chocolate-and-confectionery-workshop-2018/ (Niagara on the Lake, ON) https://forums.egullet.org/topic/154960-report-egullet-chocolate-and-confectionary-workshop-2017/ (Las Vegas, NV) https://forums.egullet.org/topic/153231-report-eg-chocolate-and-confectionery-workshop-2016/ (Toronto) https://forums.egullet.org/topic/151277-report-eg-chocolate-and-confectionery-workshop-2015/ (Fairfax/Merrifield, VA) https://forums.egullet.org/topic/148418-report-eg-chocolate-and-confectionery-workshop-2014/ (Las Vegas, NV) https://forums.egullet.org/topic/144916-report-eg-chocolate-and-confectionery-workshop-2013/ (Niagara on the Lake, ON) REPORT: 2012 Candy and Confection Conference (Woodbridge, VA) 2011 conference (Niagara on the Lake, ON) 2010 conference (Gaithersburg, MD) 2009 conference (Niagara on the Lake, ON)

@gfron1 is breakfast and/or lunch included for Saturday and Sunday? Otherwise, can you recommend somewhere near the Courtyard by Mariott to purchase breakfast sandwiches/burritos and simple lunch items. I'm ok with picking up provisions at a grocery store if that is easier than a cafe/deli/restaurant. Thank you!

Just checking since you did not mention this in the word doc of conference notes... will Jon Schmuke be coming Saturday to do the hard candy demo? I hope he is still part of the agenda.

I remember from a few posts back that Forest Park Community College Hospitality Building has a Selmi and enrobing line. @gfron1 does the college also have a confectionary guitar that we may use? Will there be polycarbonate chocolate moulds that we can use or should be bring our own?

Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019. attending (12 people): - curls - Kerry Beal - Chocolot - jbates - RobertM - tikidoc + Maddie - lambrecht gourmet + Nancy - @chocoera + 2

So how much room will Bulrush have for a chocolate exchange/display area? The last couple of pre-workshop show & tells have filled up a ton of space. May want to trim down the amounts or number of offerings to fit the available space.

With Ericka plus two our final count is 12 people. If anyone would like to change their numbers, please post ASAP.

Was browsing thru social media and discoved taht someone got a photo of them... here are the quail eggs! Haven't see any other photos of these so your guess is a good as mine on type of bread or dough used for the cup portion of the recipe.